how extreme is eating junk food?

Someone sent me this video via facebook. I really like it. But I noticed, when I flipped through the comments on youtube, people thought it was too extreme.

My question is: do you think this commercial is too extreme? Tell me what you think in the comment box below!

Buying Bulk

Many of us will go grocery shopping this week. We will also throw out a whole heap of packaging that we barely used. I know that my recycling bin fills up quick with cardboard packages... and also plastic and glass. Packaging isn't necessarily bad, but it might be unecessary for the most part.

There are some things that we can do to cut down the amount of packages we use. Buying bulk can save us money, time and clutter.

Here are some bulk fact I took from the Food coops' newspaper !

Fact: Bulk foods provide a savings to the consumer of 30 to 60 %. Packaging and promotion can be a significant contributor to price.

Fact: Bulk foods require less overall transportation to deliver to the consumer. Bulk foods do not require the packaging components that must be produced to transported prior to being filled. And the transportation of bulk product to retailers is efficient because it can be packed more densely on the truck

Fact: Food packaging may limit a consumer's ability to buy quantities desired which can result in food surplus and ultimately waste.

Fact: Packaging often limits a consumer's ability to actually see the product they are buying.

Fact: With bulk, product density at the store level can be significantly higher. So stores can provide a wider variety of foods in the same space.

Fact: Although most natural food companies sell their food products in recyclable packaging, there are still some food companies that use non - recyclable materials. And some consumers choose not to recycle, which creates additional problems on our landfills.


So there you have it! Some tidbits on bulk foods.
Not all foods come in bulk, but there are a significant amount of foods that do. My only beef with bulk, is that most of the foods do not have an ingredients list attached. If you want to now the ingredients of a certain product found in bulk, I suggest you ask a staff member at the store.
I think buying bulk is a very practical way to save money and to minimize the amount of waste we put in the trash.

Check out this video made by www.bulkisgreen.org  

Getting something out of it.

Well, my week is off to a great start. Things are settling and I feel like there is some order to the chaos!
I have been doing plenty of research on the benefits of sprouted foods. There seems to be much to gain from eating foods that have been sprouted. With much more nutritional available nutritents, how can we not try it out!!??

I found this video online today and thought I would share it with you. Rawfoodmuscle is a channel you can check out or subscribe to. He gives great advice and .. well... he lives his talk! Check it out.
If you are looking for that extra boost of protein, but don't want to load up on whey or other milk based proteins, rawfoodmuscle has some really great options. Rawfoodmuscle also focuses on RAW protein. Raw protein is easily digested and therefore nutritionally superior. I am not saying to abandon all cooked foods, but do keep in mind some raw foods you enjoy!

Remember on your journey to heathy eating that we need to focus on getting the optimal nutrition out of the foods we eat. Nutritionally dense foods are more worth the grocery bill, benefit our bodies and are utilized much more than food that has few nutrients per calorie. More on that later... for now.. check out the video!

Cheers,
Lindsay

You are what you .... drink ?

Okay, so this is a very important topic that I think is WAY too overlooked. I hear people talk about healthy eating, nutrients, and the importance of eating organic. But there is one thing that we do not discuss all that often. 

Drinks are fun! They are a social tool, they bring people together. Think about it. You see a friend you haven't seen in ages. What do you say ? 'Let's go out for coffee' ! Or 'the hockey game is on... we need beer!'

Now I have no problem with flavored drinks or the like. But we need to face reality.. and I am sorry for this... haha. 

If we really think about what we consume when we get a large mocha or a slurpy or down a can of coke, I think we would be pretty shocked. One of the biggest hurdles for me when I gave up crappy food was sugar drinks and soda. 

When I did consume pop I would consume on average 2 or 3 a day. Thats crazy... I know. 

So what do these drinks do to our bodies? Why are they bad? The easiest place to start when talking about drinks is the sugar. Not only are they loaded with processed white sugar, but also HFCS ( high fructose corn syrup ). These processed sugars are used because they are cheap. Any company who only cares about their ingredients being cheap is not worth buying from or supporting. 

My new pet peeve with drinks is the label ' No Sugar Added' when in fact they have added sugar. Only it is labeled as splenda. Splenda, ladies and gentlemen is SUGAR! don't let labels  fool you.

 Many drinks especially energy drinks claim to have 'natural' active ingredients. I am sorry friends. The 'natural' ingredients such as ginko and creatine, ( I suggest you read up on those),  are such low doses that they have little no effect on the body. Its a marketing ploy. The only thing that is affecting you is ... yes.. you guessed it. The sugar. Some, if not all of these drinks also contain caffein. No matter the argument for caffein.. don't drink it. Please do not fall for the marketing of these drinks. Its nothing but a really clever way of masking up a can full of junky, bubbling sugar! 

If it is indeed energy you are looking for, you will be much better off if you drank more water, ate whole foods and rested more. You wouldn't only have more energy but you would also feel great. We do not need to rely on 'energy' drinks to provide us with the energy we need to get out of bed. If we are indeed out of energy, we need to address the cause and not treat the symptoms. 

* please note, that while an energy drink may give you temporary energy, the energy it gives is artificial. Want real energy? Put the drink down... start with the basics. Drink more water. 

Watch this video of top ten worst drinks to consume. its a goody. Thanks to Natalie for providing us with a great resource. 

More on energy drinks to come!

Making bread a little healthier { recipe }

Hello!

Now that I am settled into my new weekly routine, I am getting back into baking and making all my favorite foods. Among my favorite foods is bread! I really really like bread. I think making your own is just so cool. Bread is one of the easiest things to find at the store. So it feels great when you have worked for it.

This recipe requires soaking the flour in order to enhance the digestible nutrients. And that my friends... is a good thing. If you feel like trying something new I recommend this bread recipe. It does take a bit of time. But I assure you.. it is some of the best bread I have tasted.

I will update the recipe with what I changed around later this week. I will also add some pictures of my bread ( as of right now my card for my camera is busted! So I can't take any picture. ) For now you can check this recipe out. Also feel free to look around that site.. there is some great info!

{LINK}

Soaked Flour Bread Recipe

The bread lie!

Hi all, I feel like it has been a coons age since I have last written in this dear old blog of mine. I have been extremely busy! This video caught my eye today while I was looking for a bread recipe.
So many of us love bread. I sure love bread. But we need to make sure we are buying bread that has substance and nutrients. How do we know which bread to choose? Check out this really great video. It will  help you with any questions you might have on choosing the right bread!

cheers, Lindsay

Too Much. { Pharmaceuticals }

Still depending on the pharmaceutical industry? Check out this video where Dr. Weil discusses this hot topic. Cheers!

You can find more from Dr. Weil here





Andrew Weil, M.D. - Ending Our Addiction to Pharmaceuticals from Andrew Weil, M.D. on Vimeo.

What You Ought to Know About Oats { eat your grains! }

Here is a great article I found on the healthy shopper. It gives us some great info on good old oats!

Avena sativa – commonly known as oats - have been cultivated for two thousand years throughout the world. A dietary staple in Western Europe, the hardy whole grain was brought to North America by Scottish settlers in the 17th century. Today, oats are found in about 80% of households.

There are three basic types of oats based on how they’re cut:

Image via Wikipedia

• Rolled oats are whole oats that have been rolled flat into flakes and are slightly steamed to reduce cooking time to 10 minutes.
• Quick oats are rolled oats that have been ground up a little bit more to make them cook even faster than rolled oats.
• Steel cut oats, the least processed, are the whole raw oat cut into smaller pieces. With a cooking time of about 20 minutes, they are chewier than rolled oats and have a nuttier flavour, and are considered the most nutritious of the three types.

You can also purchase whole oat groats to cook into a cereal or to grind into fresh oat flour using your home mill. Whole oats take the longest to cook – about 45 minutes.

The health benefits associated with oats are numerous, but they’re perhaps best known for promoting regularity. Oats are high in both soluble and insoluble fiber, helping to prevent constipation. The soluble fibers delay stomach emptying, prolonging the feeling of fullness following a meal. For this reason, oats are considered an excellent weight management and blood sugar balancing aid. A particular type of soluble fiber found in oats, beta glucan, is considered responsible for many of oats’ health benefits.

Beta glucans (also found in barley, corn bran and mushrooms) have been shown to:

• Boost immunity - Beta-glucans activate white blood cells called macrophages, stimulating the immune system’s ability to fight off infection;
• Lower blood cholesterol levels, thereby reducing the risk of coronary heart disease;
• Reduce hypertension;
• Protect against cancer and the development of tumors; and
• Boost energy and athletic performance.

Oats are an excellent source of manganese and a very good source of selenium. They’re also a good source of B vitamins (including folic acid), magnesium, phosphorus, and of course, fiber. A delicious bowl of oatmeal provides about 3 grams of soluble fiber.

Oats are, in fact, gluten-free; however, they frequently become contaminated on farms or trucks carrying other glutinous grains like wheat. Unless a product made with oats specifies that it is “gluten-free” on the label, those with gluten sensitivities are advised not to take their chances.

[source - healthy shopper ]

Simple Recipe { SPAGHETTI SQUASH PANCAKES }

Have you ever tried spaghetti squash? I think you should! I tried this variation of the delicious squash the other day. It is a great way to try the squash. For those of you who don't know what spaghetti squash looks and tastes like, think of it as a vegetarian noodle. The taste is mild, so it goes well with almost any sauce. It really is quite something. There are many delicious meals you can make with this versatile squash. 

Perhaps you will see it in the near future again.... on the helpfulcashew.com! 

To garnish my pancakes I used a homemade tomato sauce-- feel free to experiment.

Ingredients

1 Medium  spaghetti squash, cooked (click here for instructions) 1/3 cup all-purpose flour 

2 Eggs

Sage to season to your taste

salt and pepper

1/2 onion finely minced

Directions

• Whisk the eggs, onions and seasonings together in a bowl

• Remove the spaghetti strands from the squash

• Mix the egg mixture and squash together

• Make small 3 inch patties with your hand

• Cook for around 2-3 minutes each side in a lightly oiled frying pan.

Tahinni Sauce { PASTA }

Pasta, while being one of the easiest meals to prepare, is also very affordable as an added bonus! Sometimes I like to change things up with our pasta. Whether it is a tomato sauce or a cream sauce, it can be difficult to add variety without adding in foods with questionable ingredients. We used to buy those jars of the alfredo sauce ( since I am of no italian decent :P ).  But upon inspection you will soon see that these canned products, such as the alfredo sauces are full of processed (un) delights. 

To my surprise I have found several pasta sauce recipes involving tahini! 

What is tahini you ask? Tahini is sesame butter. It is a versatile butter, with an earthy but mild taste. It is a great source of calcium, protein and B vitamins, and you can find it at almost any grocery store.  Tahini is used for many middle eastern dips and dishes, (one that us north americans have come to love - hummus - includes tahini as a main ingredient!), so it is quite possible that you may have already eaten it without even knowing!

I will add that if you are looking for a cheesy cream sauce, this isn't it. It is more of a replacement for those who cannot tolerate dairy or just want to eliminate it.  It does have a stronger flavor than you might think. Give it a try with pasta and meatballs or some noodles. 

Tahini Sauce

1/2 cup Tahini

1/3 cup Hot water

1 T Tamari

1 T Lemon juice

1 Clove of garlic, minced finely

1 T Nutritional yeast

dash of cayenne

Directions

• Whip tahini and hot water with a fork until creamy

• Add tamari, lemon, garlic and blend well.

• Add in nutritional yeast

• Pour over your pasta!

Cheers!

Eating more good fats really does reduce your risk of heart disease

(NaturalNews)


Replacing saturated fats with polyunsaturated fats really does lower a person's risk of heart disease, scientists have shown for the first time.

In a paper published in the journal Public Library of Science, Harvard researchers conducted a meta-analysis of eight prior studies on more than 13,000 total participants. The individual studies followed patients for one to eight years. 


Continue to article 

When Organic Isn't Really Organic

When Organic Isn't Really Organic

I was shown an interesting article today from a friend. Its a quick and good read.
I am happy that there are people out there who wish to keep our food free from things like GMO, pesticides and hormones!

Cheers,
Lindsay

What does that mean? { food codes contest }

You know those stickers you used to collect off the fruit? Yea?! The same ones you accidently eat on occasion... well I have recently learned that they are more significant than I had previously thought. I knew that those silly little stickers on produce meant something, but never thought they held pertinent information on how they were grown. Yes its true ladies and gentlemen. Those little labels on our produce tells us a little story about matters of growth and what goes on before it is shipped out.

I love this new info tidbit. I enjoy going around in the store looking for certain labels. I don't buy too much fruit or veggies from grocery stores (especially in the summer), but when I do, I think it is a fun game. Since I like to play this game I thought I would bring it into my blog.

I will show you the break down of how the labels work.

To start off, we see that labels are either 4 or 5 number long. We see that the 4 number codes start with a 3 or a 4.  And further we see that there are also 5 digit codes. Now these ones begin with either a 8 or 9.

The 4 digit codes, which display either a 3 or a 4 are designated like this --

A three or a four at the beginning of a 4 digit code indicates that it  has also been conventionally grown. These use the services of weed killers, pesticides and other nasty sprays.

The 5 digit codes, which display either a 8 or a 9 are designated like this --

An eight at the beginning of a 5 digit code indicates GMO produce. ( This could possibly a rumour, I have to read more. I have read that this may be a myth??? Help me out if you know the deal with this.)
A nine at the beginning of a 5 digit code indicates Organic Produce.

The symbol above indicates the use of irradiation. ( I recommend looking that up )

SO! My challenge for you is to find all of these numbers.
Take a photo of each number category, You can use the same type of fruit for each number ( i.e. plum with a 4 digit code and another with a 5 digit code ( organic ). Or you can use a different piece of fruit for each. Up to you. Send the photos to inskip@thehelpfulcashew.com

Winner takes home natures gate toothpaste, fluoride and nasty free! I love this toothpaste-- especially the anise flavour.

If you can find the irradiation symbol shown above, that is also a bonus ( that symbol might be small, so look carefully ) Check out this site if you live in Canada.

This contest is open until September 30th 2010. So get your cameras out and get searching. You can do this while at the grocery store... so have fun.. and learn about your produce.



Cheers,
Lindsay

Abundant Acres Farm Proves Delicious! { Farm }

Every time I go to the farmers market, I like it more and more. I like to get my produce there because it is so fresh, and I also get to know the people involved in producing it. I picked up some sunburst squash at the abbotsford farmers market-- it was awesome. Cara at Abundant Acres was pretty swell. I love how informative people at the farmers market are. She even had a cook book at her stand to give out a few hints for her customers. Cool!  It's not too often that you're in line at the grocery store and the clerk pulls out a cookbook and tells you to try a recipe! haha... But grocery stores do have their place. Markets are just so refreshing.

Yum! These sunburst squash were delish.

I encourage you to go a farmers market and support your local farmers. I am sure you will like the welcoming atmosphere. If you would like to check out Abundant Acres Family Farm go here.  

Cheers for now!

Lindsay

Formula Feeding 101 { Guest blog/Andrea Postal Pt. 2 }

I am glad to bring back another helpful  article written by the lovely Andrea Postal. In her follow up of part one, she will move onto the matters of formula feeding. With so many issues on BPA, lead, and other chemicals, it is very important to educate yourself about your options. For any mom out there who has questions about bottle feeding and formulas, this article will give you a good head start. Thank you Andrea for passing along you knowledge and experience! - Cheers, Lindsay 

The many benefits of breastfeeding were mentioned in Part 1 of this article, and in Part 2 I would like to discuss the options when choosing formula and bottle feeding. There are many, many different choices when it comes to formula, below are a few important ingredients and factors to look for in your formula to ensure optimum nutrition:


DHA/ARA – These are important fatty acids that are in abundance in breast milk, but more recently have been added to some formulas. These fatty acids are important for brain and vision development, and should be added to the formula you choose.


Hydrolyzed Milk Formula – is also a factor to be considered, especially as a first formula. Cows milk contains proteins that are quite large and difficult for babies to digest, as well as being highly allergenic. Hydrolyzed formula contains proteins that are broken down into smaller pieces that are more easily digested. This raises the pricepoint of the formula, but is a factor to consider.


Add acidophilus to your baby’s diet. This will help the health of their intestinal tract and reduce the incidence of intestinal illness that is often more common in formula-fed infants. Consult your pediatrician before adding this and any supplement to your baby’s diet.


Avoid soy based formulas, especially as a first formula, unless your baby has an intolerance to dairy and you have been instructed by your pediatrician. There are a number of reasons soy is not best milk substitute for your child.


* The plant based protein is an inferior protein when it comes to infant nutrition, and does not nurture baby the same as animal protein.
* Soy contains 33% more sodium than cows milk.
* Studies have shown that early exposure to soy can increase the incidence of soy allergies later in life, which can be quite detrimental – seeing as much of what we consume uses soy as a filler. Also, between 30-50% of infants allergic to cows milk are also allergic to soy.
* Soy is naturally lactose free, which is beneficial for those babies that are lactose intolerant, but human milk, and all other mammal milk contains lactose, which is a sugar that benefits the intestinal tract, helping absorb calcium and contributing to good bacteria in the intestines. Babies need and benefit from lactose!

Bottles, bottles, bottles…
Plastic can be safe, but do your research before buying. BPA (Bisphenol A), is a toxin that was found in about 90% of baby bottles recently. Many bottles no longer contain this chemical, and others tend to leach less of this into babies milk, but there are other options to put these worries to rest. For a list of safe plastic bottles see this link.

Pros:
* Light weight
* Indestructable (although watch for cracks and wear, this can cause chemicals to leak into liquid. Time to throw it away!)

Cons:
* Many contain BPA or PVC
* Even without BPA, all plastic contains chemicals that are unhealthy for your baby and will leach into their milk

Glass is a great alternative to plastic, and you’re guaranteed to avoid the chemical leeching like many of the plastic bottles. Silicone covers are available for a more comfortable grip and less slippage when feeding baby, and they look cute too!


Pros: No toxic chemicals
Cons: Heavier, breakable. Covers will protect from some breakage.

Stainless steel is not just for mountaineers and workout buffs, it’s for babies too!! Eco Baba is a stylish and affordable stainless steel bottle that, in my research, had great reviews and customer satisfaction.
In my opinion, stainless steel steals the medal for best baby bottle on the market.

Pros:
* BPA free
* Naturally resistant to bacteria growth
* Eco Baba brand specifically – liquid does not touch any plastic, nipple is made from silicone, and they are 100% recyclable.
Cons:
* Pricier than plastic
* Will dent and scratch easily
* Nipple selection is minimal


A note on choosing a nipple …
If you are exclusively bottlefeeding, nipple choice is less important. The best choice is an orthodontic nipple that baby sucks at the widest part of the nipple, with the tip deep into their mouth.
If you are breastfeeding and bottle feeding, choosing a nipple becomes a more important task, as it comes along with the risk of nipple confusion. KellyMom, a site directed at everything breastfeeding, also offers advice on bottle feeding, says this about nipple selection .
“…It is important to use nipples closest in form to the human breast… perfectly round nipples, with a broad base, best facilitate tongue and jaw motions most similar to suckling at the breast. Artificial nipples that mothers have used with success are the Avent nipple (newborn slow-flow), the Playtex Natural Shape or Natural Latch nipples, and the Evenflo Ultra or Elite. It is also best to use a nipple that is silicone, rather than latex, to protect the baby from latex allergens.”

Resource {RAW}

Speaking of resources and learning....

Check this site out. They also have great videos on youtube. If you are interested in raw food and just plain healthy eating - their videos will be a great resource. I really enjoy their videos, they are fun, genuine and simple to follow! Renegade Health seems pretty cool! Check it out.

Here is a video for you to check out as a little sneak peak before you head over to their site. Enjoy

Clueless? { food }

I am sure many of you wishing to eat healthier feel a little helpless? I know it may seem like a daunting task to figure out everything that makes you 'healthy'. There seems to be so much food out there. It might be easier to make better choices if there weren't so many other factors in our diets to think about.

With the issue of fats, proteins, and carbs we can get a little lost in it all. Luckily there are educated professionals out there who can pass on their knowledge to us for ways to balance our diets. But what if we never have the opportunity to talk to a professional? Or if our doctors never give us any hints on how to eat healthy? Well, I would say that the easiest way to get educated is to ... educate yourself! Educating yourself does not mean that you will know it all, but it does give you some advantage to do a little reading. Educating yourself also does not take the place of a doctor or health professional. Consider it self preservation. It is using our brains and learning about things that should be a little more common knowledge. I think you will find learning about health interesting. Learning the basics can never hurt!

The internet has provided us with some great resources. In fact it is so accessible by anybody that it is hard to miss. There are also libraries with books on cooking, nutrition ( adults and children), books on proteins, fats and carbs. With the plethora of info out there, it is hard not learn. Another great resource is blogs. Though these are a more modern addition to the learning pile, they can be helpful. There are plenty more blogs out there besides me! I am one of the thousands! Learning is a lot like feeding yourself. Much like your body getting stronger when you eat good nutritious food, your brain gets healthier too. So go learn!


I stumbled upon this comedy sketch and thought it was humorous, and in no way meant to be used as dietary advice.

                      

Breastmilk VS Formula { Guest Blog/by Andrea Postal } PT. 1

I am super happy to have a friend write today's article. It is a subject that I am not too educated in nor any experience! I am a firm believer in baby nutrition and providing your child with the best nutrition possible. Here to help you soon to be moms, or moms in the very near future, Andrea has kindly given us some bits of wisdom from her experience regarding breastfeeding and formula! Enjoy ( and stay tuned for part 2 )   - Lindsay 

As a mother of one adorable, rolly poly 8 month old boy, and a lover of food and all that can be cooked, baked, eaten, drunken and savored, I am happy to share with you what small amount of knowledge, research and understanding I have on the topic of food – the baby variety of food, that is, and even more precisely, the liquid form.

Babies need just a few simple things at birth – loving arms to hold them close and a breast to nourish and sustain them. I quickly learned that breastfeeding was far from simple. Regardless of the fact that it is one of the most basic needs our newborn babes have, it also remains an intricately personal, unique and often times, challenging dance that mother and child will learn at their own pace. 

I will say without hesitation that breast milk is nutritionally best, but it is a deeply personal decision that needs to be left in the hands of each mother, the one who knows herself and her baby best. My hope for you in reading these next 2 blogs is that you as a mother (or mother to be!) would be empowered and able to: 1) Seek the help you need and be aware of all that is offered in the way of breastfeeding help and support, and  2) Be informed in your decision to either breastfeed or formula feed, while also being knowledgeable about the risks and benefits of either choice.

Knowledge is power, and knowing where to go for help before breastfeeding begins, and once baby is born will help enormously! Firstly….

Know your stuff. Before baby comes, find out if your local health unit offers a breastfeeding class. Seek out a mommy mentor – someone with breastfeeding experience that can help and encourage you on your way. Pick up a book! Check out your local library for post baby information on breastfeeding guidance.  Check out the internet, but be careful of your sources! Dr.Jack Newman was my online go to doctor for breastfeeding help.

Give it time. Breastfeeding  is not a treacherous trial and tribulation for every mother, but more often than not the first few weeks can be trying and difficult. Allow yourself a period of time (I’d suggest at least 6 weeks) to work out the kinks. Call your local Public Health Nurses, book an appointment with a lactation consultant, or phone up your midwife! 

Do what you gotta do. As I mentioned, breastfeeding was a great struggle for me. I personally was ready (and stubborn) to do whatever it took to continue to breastfeed, but in the meantime I had to make some adjustments to be able to persevere. I found a breast pump very useful, when it was too painful to breastfeed I would express my milk and bottle feed. Some would recommend cup feeding or finger feeding  the milk instead to avoid nipple confusion. If I couldn’t pump enough I supplemented with formula. Your sanity and quality of life is worth something, do what you need to do to maintain it!

Breast milk is an amazing thing, and any amount of breast milk is incredibly beneficial to your baby for so many reasons. Many of the health benefits it offers simply cannot be replicated in formula, such as…

Breast milk protects against infection. Cells that fight infection are present in abundance in breast milk, and the antibodies in a mom’s milk are specific to any of the viruses or bacteria that mom and baby were exposed to during the day. This is not found at all in formula. Formula fed children are at a greater risk for ear infections, pneumonia, and GI infections.

Breast milk protects against cancer- in both mom and babe. One study showed that for every 12 months of breastfeeding, a womans risk for breast cancer reduces by 4.6%. It also has been shown to protect against ovarian cancer  and diabetes. Another study showed that risk of childhood leukemia is reduced by 21% in breastfed babies.

Breast milk protects against lifelong illness, reducing incidence of childhood obesity, insulin dependent diabetes, and the development of allergies and eczema. 

Breast milk has a consistent and complete recipe. The composition of a mothers milk varies from morning to night, from the beginning of a feeding to the end, as well as continually changing to meet the babies growing needs, flavored with the foods mom has eaten, making every meal special and unique. No formula will ever make food as perfect and unique as a mother does for her child.

Breastmilk has got the goods. Breastmilk has  a perfectly balanced mix of the necessary fats, proteins, and carbohydrates, immune boosters (including white bloodcells and immunoglobins which boost your baby’s immune system and help fight infection, none of which are present in formula), enzymes and hormones, to help the biochemical balance of baby, and last of all, a plethora of taste, which helps accustom baby to vast array of foods! Although formula does contain many of these things, there is often too little, or what it does contain isn’t properly absorbed by the body, and therefore is not used by the body. 

Dr.Sears has a helpful, objective comparison of breastmilk vs. formala. giving a more detailed overview of ingredients, absorption and health benefits of each. 


[end of part one]




{More articles from Andrea here }

Don't believe everything 'they' say.

I think this joke ( by Mike Adams ) encompasses how I see most corporations and their "eco' and "healthy" choices.  

[Source]

Hanging out with chocolate's long lost friend: Carob mousse {vegan}

I must be honest with you and tell you I am not a big chocolate fan. I was brought up on carob. For anyone that hasn't heard of carob, I suggest you look it up! I always sneak it in my baking, give it to people and then watch for their reaction. I usually get pretty good responses. But there is the odd chocolate lover out there who says "THIS ISN'T CHOCOLATE!!!!". No it's not! But it tastes just as good -- If not better. You can buy carob in all the same forms that you can buy chocolate. It comes in chips, powder, and bars.

Image via Wikipedia

A friend handed me this recipe and I was motivated to use this recipe because of  the short list of ingredients and simplicity of the directions. When you look at the ingredients you might just think I am crazy and that avocados don't belong in chocolate mousse. But I am, in all seriousness telling you this is some of the best and richest tasting "chocolate" I have ever had! Also, this chocolate ( carob ) mousse is super versatile. I make a walnut and date crust and pour some if this mousse in it. Makes for a great little tart. Or you can even make your own fudgesicles with this mousse*.

whatever you use it for it won't let you down.

Ingredients

Serves 4

2 medium sized avocados
1/3 cup of either agave or honey. ( Do a taste test according to how you like it and adjust if you like )
1/4 tsp cinnamon
3/4 cup of carob powder ( if you don't like carob, use cocoa powder )
3/4 cup water plus additional to thin if necessary

Directions

Process all ingredients in a blender. Thin the consistency with water if needed!

*If you would like to make fudgesicles with this, simply pour the mix in popsicle trays. Let them thaw for 5 min before serving.

I hope you enjoy this as much as I have!

Cheers,
Lindsay

Fats/oils { how to choose and what to cook with }

This is a huge issue on the food front. There are plenty of arguments about what oils we should use for cooking. Whether or not one fat is good, whether another one is bad. There are plenty of things to be confused about with this issue. And the reason for this is that there are too many opinions on the matter. I am not writing this article to say who is right or wrong, but I would like to share my opinion on the subject.

The most important thing we obtain from oil is fat. Period. Besides taste and fats, we don't get any other valuable contributions from oil.

Society in most cases, has lead us to believe that fats are all very, very BAD for us.  But there are many positive benefits that our bodies can take, (and NEED) from this substance.  Fat is a very vital part of our diets, our bodies rely on the fat for supplying fatty acids with the necessary tools for growth. Without the necessary fat for these fatty acids, developments would be hindered.

For all you spa kings and queens out there fat also is a great benefit to the skin. Yes! its true. Fat gives us  great looking skin. Fat can help protect against pollution damage, aging and the strength of our skin. This is good news for us. We can skip the expensive skin creams and rely more on healthy fat sources. I am not saying don't go to the spa - a day at the spa is always a great thing.

Fat is also important for absorption. There are two types of vitamins: fat soluble and water soluble. I am sure you can pick which vitamins benefit from fat! Fat soluble vitamins which are A, D, E, K, need the proper fat to be absorbed. Without the proper absorption of the fat soluble vitamins we could see vitamin deficiencies.

Here is a list of benefits of fats

• Brain – Fats compose 60% of the brain and are essential to brain function, including learning abilities, memory retention and moods. Fats are especially important for pregnant women, since they are integral to fetal brain development.
• Cells – Fatty acids help your cells stay moveable and flexible, as well as being responsible for building cell membranes.
• Heart – 60% of our heart’s energy comes from burning fats. Specific fats are also used to help keep the heart beating in a regular rhythm.
• Nerves – Fats compose the material that insulates and protects the nerves, isolating electrical impulses and speeding their transmission.
• Lungs – Lung surfactant, which requires a high concentration of saturated fats, enables the lungs to work and keeps them from collapsing.
• Eyes – Fats are essential to eye function.
• Digestion – Fats in a meal slow down the digestion process so the body has more time to absorb nutrients. Fats help provide a constant level of energy and also keep the body satiated for longer periods of time. Fat-soluble vitamins (A, D, E, and K) can only be absorbed if fat is present.
• Organs – Fats cushion and protect your internal organs.
• Immune System –Some fats ease inflammation, helping your metabolism and immune system stay healthy and functioning

[SOURCE]

What are the good fats (oils)?

When at the grocery store it is important to remember the names of the good fats. So remember these terms: POLY-UNSATURATED and MONO-UNSATURATED.
The bad fats to avoid are : SATURATED and UNSATURATED.

So which fats are best to eat and cook with ?
Virgin olive oil is a great option. Make sure it is cold pressed! I use grape seed oil to cook with for the most part. Other great oils you can use on your food are hemp oil and flax oil. One tip that goes along with these two is that you cannot heat them. Do not cook with these oils; use them in your salad dressings etc.

There are other great sources of dietary fats besides oils. There are  some great foods that contain a very healthy dose of good fats. Try to incorporate more avocados, fresh wild salmon, raw organic nuts and seeds such as flax, pumpkin, sunflower and sesame seeds. Hint* you will benefit more from the seeds if they are ground up. Group up seeds go great on salads, oatmeal and in you baking needs!

A note on omega 3's and 6's
You may have heard about these two omegas lately. And for good reason. There is plenty of research being done on these two, and they are still uncovering new things about them. Some important reasons to make sure you are getting enough of them is because your body not make them on its own. Which makes them an 'essential'.  So we need to feed our bodies with them. 3's and 6's help with many important functions in our bodies such as inflammatory responses and fighting infection. The ratio of 6's and 3's consumption should be 2:1

Where can you find these helpful two ? 
You can find these in cold water fish, walnuts and flaxseeds.

Don't get rid of fat- Change the source!
As we can see fat plays an important role in our bodies. So it is important not to eliminate it, but instead change the SOURCE of the fat.  I really like to make my own baking because of this. When you bake and cook your own meals, you can control exactly what goes in them. Remember also that we still need to apply the theory of 'balance' in our meals when  healthy fats. Just because something is healthy does not mean we need to overload. Eating the right fats will make you fuller longer which might be a change from the alternative fats that leave us wanting more and more food.

Good reading- here

Real food { number 7 }

Out of all the vegetarian recipes that I have made, this is my favorite! It has a really great taste and look. When I lived with five guys I made this for them, and they all really liked it. So these vegetarian meatballs are man approved :) In fact the first time my husband tried them he thought they were meat! 


It is a fairly easy recipe to execute. When I first made it, it seemed like a lot of  ingredients. But the second time through it, it was easy peasy. Plus I think I was just being weird... haha
You might need a food processor or grinder if you want to make your own ground walnuts and bread crumbs. 


This recipe makes enough to have leftovers. I always like it when a recipe has leftovers. It makes lunches easy. Especially with something like a 'meat'ball. They are versatile; try putting them in a pita, or on a salad. YUM! 


If you are worried about the misconception that vegetarian meals don't give you enough protein, I wouldn't be too worried. Most vegetarian meals rival meat dishes in protein. The veggie sources of protein are excellent. Not only for your digestion but also in taste. We must also remember that protein is not something that we lack in the north american diet. If anything we get too much animal proteins and not enough from vegetarian sources. So enjoy your vegetarian meals! 


Sorry I don't have any pics of this one! 


Ingredients


1.5 cups of bread crumbs*
1 cup of ground walnuts ( preferably raw organic)
6 egg whites
1/4 cup onions
2 tsp sage
1/3 cup grated goat mozzarella**
4 tbls fresh parsley
1 cup soft organic tofu***


* I make my own bread crumbs by toasting pieces of bread in the oven. Then run them through a processor.
** You can use cheese, but I would highly recommend the goat cheese.
*** Please use organic tofu. This assures you that the soy beans are not GMO.


Ingredients


 • Take all the ingredients and mix together. If you are processing it, only do it a few times. Texture is important in these. 
• Form into balls . You can try doing patties as well. Or both. 
• Bake at 350 degrees for approx. 30 minutes. or until browned. Feel free to taste test to see if it is done to your liking. 




I like to make a chutney or a sweet and sour sauce to eat along with these meatballs. 

Real food { number 6 }

With all this dinner talk I thought I would give you dessert lovers out there a taste of a raw dessert for a change!

I tried this recipe out today and I really like it. I think it might be one of the best desserts I have ever had. Yes! Its that good. This recipe is easy to make, raw and might I add-- healthy.

It is so refreshing to eat a dessert that doesn't leave you feeling the effects of refined and processed junk food.  This dessert will leave you satisfied, and not guilty! 

This dessert is sure to impress your friends, as it is just too darn cute and tasty too! You can find the source of the recipe here.  Don't feel intimidated by the steps in this recipe. They are simple. I had no problem making this recipe for the first time :)

The recipe is as follows...

For the Tart Shell:

2 cups nuts (almond and hazelnut)
½ - 1 cups dates, pitted
1-2 tbsp. cold water

For the Whipped Cream Filling:

1 cup cashews
1 tbsp. pure vanilla extract
1/4 cup agave syrup (or maple syrup)
1 tbsp water
a few pitted cherries (optional - for a pink cream filling)*

To Garnish:

1 cup fresh cherries with stems intact (or 6-12, depending on number of tarts)
fresh mint leaves

Preparation: 

Line either a small muffin tin or tartlet tins with plastic wrap and set aside. Grind the nuts and dates together in a food processor, adding water to thicken. Press 1-2 tablespoons worth of the mixture in each of the tart forms to make an even crust. Put the tart forms in the fridge or freezer to harden.

Place cashews in a blender, adding water, agave syrup, cherries, and vanilla extract and blend to a smooth consistency. Put aside in a bowl.

Remove the tart forms from the freezer, take them carefully out of the tart form and remove the plastic wrap.

Fill each of the tarts with some of the cashew mixture (can use a spoon or a piping bag). Set in the refrigerator to chill and harden. Clean and cut the cherries in half and remove the pits. Arrange the cherries on top of each of the tarts. Use a few fresh mint leaves as garnish. Will keep 2-3 days in the fridge or a few weeks in the freezer (defrost at least an hour before serving).

* I put a lot of cherries in to make it much more purple.

Like this recipe? Find more here from this cook!